Salmon And Rice Casserole Recipe
Servings: 6
Ingredients
- 1 egg
- 1 lg. can salmon (red sockeye is best), with liquid
- 1 c. cheese, grated (med. cheddar)
- 1 c. soft bread crumbs
- 1 tbsp. finely minced onion
- 1 tbsp. lemon juice (fresh is best)
- 1 1/2 c. cooked rice
- 1 tbsp. melted butter
- 1/2 teaspoon salt
- 1/8-1/4 teaspoon pepper
- 1/2 c. finely minced celery (may use more)
Directions
- Beat egg. Clean salmon by removing skin and bones (can leave in the bones as they are a rich source of calcium). Mix all together, add in salmon last. May also top with extra cheese.
- Place in casserole and bake at 350 degrees for 1 hour (cover casserole and place pan of water on shelf underneath).
- May put in buttered casserole or possibly loaf pan, turn out after baking and garnish with lemons and parsley.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 175g | |
| Recipe makes 6 servings | |
| Calories 342 | |
| Calories from Fat 129 | 38% |
| Total Fat 14.59g | 18% |
| Saturated Fat 6.96g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 120mg | 40% |
| Sodium 788mg | 33% |
| Potassium 337mg | 10% |
| Total Carbs 25.05g | 7% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.57g | 1% |
| Protein 27.03g | 43% |
